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1st Cider

138 calories 5.2 g 12 oz
Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 0 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 0.3% (brew house)
Source: Kirk
Calories: 138 calories (Per 12oz)
Carbs: 5.2 g (Per 12oz)
Created Monday October 8th 2018
1.044
0.998
6.1%
0
11.33
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23.50 lb Apple23.5 lb Apple 5.6 0 5.8%
384 lb Cider from Weavers384 lb Cider from Weavers 1 0.15 94.2%
407.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.6 Dry Hop 7 days 50%
1 oz Citra1 oz Citra Hops Pellet 12.8 Dry Hop 7 days 50%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 each campden Water Agt Primary 0 min.
8 oz maple syrup Flavor Secondary 0 min.
1 tsp potasium sorbate Water Agt Secondary 0 min.
0.75 tsp metabisulfate Water Agt Secondary 0 min.
16 oz Maple syrup Flavor Kegging 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
105%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

OG 1.044

Yeast Fermentis- RedStar Pastuer Champagneaka Red Star Premier Blanc Yeast

PH 3.48 of Cider. Cider is 40% gala, 25% honey crisp, 5% (Macintosh, SmokeHouse, Golden Supreme)

Added 9 tablets initially before addiing yeast. Waited 36 hours pitched yeast. Took yeast a week to get started and required transferring and re oxygenating. Far to much so2 from to many Campden tablets. NEXT TIME: cut in half

Transferred to secondary after 5 days of fermenting dry hopped with 2 oz of hops.

Added .75 teaspoons of metabisulfate and 1 tsp of potassium sorbate to secondary fermenter

Transferred to keg and added maple syrup to back sweeten. Added 16oz of Grade A VT maple syrup. Sanitized pint glass poured 16oz then poured into keg. Sealed with co2. Shook up keg.

Conditioned at 58 for a week

Crashed to 34 and carbonated at 25 PSI for 3 days

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-20 20:01 UTC
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